The perfect addition for any brunch. The indulgent Apple Walnut Topping with the Sweet Potato Pancakes makes this a hard combination to beat. Don’t let shredding the potatoes scare you away from this delicious dish as potatoes are easily shredded with the shredding blade of the food processor.

Sweet Potato Pancakes with Apple Walnut Topping

Apple Walnut Topping:

1/2 cup firmly packed light brown sugar
1/3 cup chopped walnuts
2 baking apples, peeled, cored and thinly sliced
1 tablespoon orange juice
1/3 teaspoon ground cinnamon

 

Sweet Potato Pancakes:

6 cups fresh sweet potatoes (yams), peeled and shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon ground cinnamon
1 tablespoon honey
1 large egg
2 large egg whites

1. For Apple Walnut Topping: In a skillet, add all the ingredients and cook over medium high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup. This is so good, it would even be great over ice cream!
2. For Sweet Potato Pancakes: In a bowl, combine the shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg and egg whites with a fork until well blended.
3. Heat a nonstick skillet coated with nonstick cooking spray, and drop about 2 tablespoons (about 3-inches each) into hot pan. Flatten slightly with a spatula and cook pancakes over medium heat until golden on both sides. Set cooked pancakes on plate and continue cooking until all pancakes are cooked. Serve with Apple Walnut Topping.

Makes about 18 potato pancakes.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Per serving: Cal 130 (11% from fat); Fat 2g; Protein 3g; Carb 27g; Chol 12mg; Sodium 32mg; Saturated Fat 0g

Recipe provided courtesy of the Louisiana Sweet Potato Commission.